Bread-making composition.



starchy dough mixture; and that, also, em

- To all whom it may concern:

HENRY A. KOHMAN, 0F PITTSBURGH, PENNSYLVANIA, CHARLES HOFFMAN, OF NEWNEW YORK, AND ALFRED EDWARD BLAKE, OF PITTSBURGH, PENNSYL- ASSIGNORS, BYMESNE ASSIGNMENTS, TO WARD BAKING COMPANY 01 NEW YORK, N. Y., ACORPORATION OF NEW YORK.

BREAD-MAKING COMPOSITION.

meanest.

Be it known that we, HENRY A. KoHMAN, CHARLES HOFFMAN, and ALFRED EDWARDBLAKE, all citizens of the United States, residing, respectively, atPittsburgh, Allegheny county, State of Pennsylvania, New

Rochelle, Westchester county, State of New York, and Pittsburgh,Allegheny county, State of Pennsylvania, have invented certain new anduseful Improvements in Bread-- Making Compositions, and we do herebydeclare the following to be a full, clear, and exact description oftheinvention, such as it appertains to make and use the same.

In an application for Letters Patent of the United States, filed by us,under date of March 26, 1913, Serial No. 756,940, we have describedcertain improvements in the making of leavened bread based upon thediscovery that whether the bread is made in accordance with the spongeprocess or in accordance with the straight dough process,

' the quantity of yeast that would otherwise be necessary for completingthe fermentation within a given period of timemay be very materiallydiminished by supplying to the batch certain salts which have astimulating efi'ect upon the activity and propagation of the yeastcells, inthe presence of the ploying the same quantity of yeast as thatordinarily used, the employment of the salts permits the fermentation ofthe batch of dough to proceed more rapidly, while still preservingsatisfactory commercial conditions so that, When desired, thebread-making process may be finished in a correspondingly lesser periodof time. The salts that have been found serviceable for the purposesreferred to are appropriate innocuous salts of ammonium and appropriateinnocuous salts of calcium, particularly when used conjointly.

The present application constitutes a division of the applicationhereinbefore referred to, and relates to the novel composition of matterinvolved in the incorporation of the ammonium salts together with thecalcium salts, in the filler (such as flour, or other appropriatestarchy material), in which they are adapted to be marketed.

As more fully explained in the applica- Speciflcation 'of LettersPatent.

also, it is feasible,

Patented Oct29, leis,

. Application filed December 10, 1914. Serial No. 876,502.

tion Serial No. 7 56,940, referred to, relatively small amounts of thesalts are required .for the production of the desired effects.

Thus, one ounce of ammonium chlorid and two ounces of calclum sulfate toeach 100 pounds of flour contained in the bread-mak-i ing batch sufliceto permit the completion of the required fermentation of the batchwithin a given interval ment of about one-half of the quantity of yeastusually'required; or, with the employment of a given quantity of yeast,to materially cut down the time required for the fermentation. It is notfound of advantage to increase these proportions but they may beconsiderably diminished, and yet give important and valuable results.stance, the amount of ammonium chlorid used may be sayone-half ounce toeach 100 pounds of flour, and it will be found that a resultant savin inyeast for any given period of fermentation, will be likewise realized.In fact, in such case, the saving in yeast will be considerably greaterthan one-half the saving that would be incident to the employment of oneounce, under the same-conditions. It will be understood, therefore, thatin recommending the employment of one ounce of the ammonium chlorid toevery 100 pounds of flour, it is not intended to restrict the inventionto that proportion. So with useful results, to use a lesser quantitythan two ounces of the calcium sulfate, and, while recommending thatamount as preferable, it is not intended to restrict the invention tothat proportion.

Ammonium chlorid and calcium sulfate are neutral salts. They are cheapand are non-hygroscopic and, with a suitable filler such as, forinstance, flour or some other suitable starchy material, they are Welladapted to be made up into a suitable mixture that can beus'ed withconvenience and accuracy as a composition of matter for sale Thus, forinof time, with the employto the trade. It will be understood, however,

phosphate,Ca(HO,lPO,) is available for the purpose, in lieu of calciumsulfate, and

' adding the mixture to innocuous ammonium salt available in lieu ofammonium chlorid, although, in both instances, the acid salts referredto are of higher cost.

In putting the salts upon the market in the form of a composition ofmatter, in connection with a filler of flour or other appropriatestarchy material, the filler, should be of such relatively large amount(say ten times the amount by weight of the salt), that any slightinaccuracies of the user in the batch will be correspondinglyunimportant for the realization of the intended results. It is furtherapparent that, if desired, the necessary proportion of salts may beincorporated in the flour at the time it is barreled at the mill, andmay be sold to the trade in that form. a

What we claim is:

1. As a new composition of matter for use, associated with yeast, in themaking of leavened bread, flour or other starchy material containing andfree from interfering constituents; substantially as described.

2. As a new compositionof matter for use, associated with yeast, in themaking of leavened bread, flour or other starchy material containing inadmixture therewith an innocuous ammonium salt and an innocuous calcium.salt; substantially as described.

-3: As a new composition of matter for use,

in admixture therewith an associated with yeast, in the making ofleavened bread, flour or other starchy material substantially asdescribed.

a. As a new composition of matter, for use, associated with yeast, inthe making of leavened bread, flour or other starchy material containingin admixture therewith an innocuous ammonium salt and calcium sulfate;substantially as described.

6. As a new composition of matter for use, associated with yeast, in themaking of leavened bread, flour or other starchy material, containing inadmixture therewith ammonium chlorid and calcium sulfate, substantiallyas described.

In testimony whereof we atfix our signatures in the presence ofwitnesses.

HENRY A. KOHMAN. CHARLES HOFFMAN.

. ALFRED EDWARD BLAKE.

Witnesses to the signatures of Henry A. Kohm'an and Alfred Edward Blake:

S. C. PERRING, Jos. F. SMITH.

\Vitnesses to the signature of Charles Hoffman:

M. A. BILL,

L. BATES.

